Gastronomixs

Melon ganache

A unique contrast between refreshing, sweet, rich and creamy.

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Melon ganache

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Ingredients

300

g

chocolate, white

1

dl

cream

50

g

sugar

50

g

melon juice

Preparation method

  • Heat the cream to the boiling point.
  • Add the sugar and the melon juice.
  • Remove from the heat and dissolve the white chocolate in this mixture.
  • Let the ganache cool and, using a spatula, transfer to a piping bag.

Serving suggestions

  • As a component in a dessert, with of melon or citrus fruit components.
  • As part of a friandise, e.g. as a bonbon filling.

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